1) Lipids differ in their degree of saturation or unsaturation due to their number of
____.
a. amino acids
b. double bonds
c. saccharide units
d. peptide linkages
e. oxygen atoms
2) As the newly appointed director of International Supplementation for the World
Health Organization (WHO), you propose supplementing the diets of malnourished
populations worldwide with nutrients that would markedly improve health and
well-being. Which of the following nutrients is most likely to be deficient?
a. Iron
b. Iodine
c. Vitamin A
d. Vitamin D
e. Zinc
3) Inflammation of the large intestine is known as ____.
a. colitis
b. indigestion
c. hemorrhoiditis
d. acid dysregulation
e. diverticulitis
4) The muscle stiffness that results from abnormally high calcium levels in the blood is
termed
a. calcium rigor.
b. calcium tetany.
c. myosinotoxicosis.
d. calmodulin dysfunction.
e. hyperkalemia.
5) How does excess carbohydrate intake contribute to obesity?
a. It is efficiently converted to storage fat.
b. It spares oxidation of body fat and dietary fat.
c. It stimulates glucagon release, resulting in inhibition of fatty acid oxidation.
d. It stimulates pancreatic lipase secretion, which results in higher dietary fat
absorption.
e. It results in large amounts of glycogen storage that is increased as carbohydrate
consumption increases.
6) What is the major extracellular anion?
a. Sodium
b. Lactate
c. Sulfate
d. Chloride
e. Potassium
7) What is the major source of “good” cholesterol?
a. Fatty fish
b. Fatty meat
c. Endogenous synthesis
d. Monounsaturated and polyunsaturated fatty acids
e. Dairy foods
8) Aldosterone and renin each function to promote
a. electrolyte balance.
b. retention of sodium.
c. excretion of calcium.
d. constriction of blood vessels.
e. secretion of water.
9) The term organic, as related to compounds, would be best defined as ____.
a.products sold at health food stores
b.products grown without use of pesticides
c.foods having superior nutrient qualities
d.substances with carbon-carbon or carbon-hydrogen bonds
e.substances that contain water
10) Research in obese people seems to show that there is less susceptibility to health
problems provided that the excess body fat is distributed around the ____.
a.stomach
b.arms and chest
c.hips and thighs
d.neck
e.shoulders
11) Which statement is true of the relationship fat intake and health?
a. Intake of saturated fat raises blood cholesterol more than intake of cholesterol
b. High intakes of fish oil lower bleeding time and improve diabetes and wound healing
c. High intakes of short- and medium-chain fatty acids raise high-density lipoprotein
levels
d. Trans-fatty acids contained in polyunsaturated fats but not in monounsaturated fats
alter blood cholesterol levels
e. Trans-fatty acids are not as dangerous as once believed
12) Which of the following is known to enhance iron absorption?
a. Tea
b. Coffee
c. Foods containing vitamin C
d. Foods containing vitamin E
e. Milk
13) Which of the following provides the most thiamin per serving size?
a.Ham
b.Squash
c.Whole milk
d.Whole-grain breads
e.Cheddar cheese
14) Food energy is commonly expressed in kcalories and in ____.
a.kilojoules
b.kilograms
c.kilometers
d.kilonewtons
e.kiloliters
15) The abnormal bulging of a blood vessel wall is called a(n) ____________________
.